Crispy Tofu & Strawberry Salad 2 ways

I had to post this salad two ways. The first is layered up in a jar with a balsamic dressing, the second is sitting pretty with a creamy dressing. Call it our fast paced lives or simply that we’re getting savvier when it comes to what we’re willing to eat out on the road or at work. But, either way, salads-in-a-jar are all the rage, at least on line anyway. And, if you’re into creamy dressings that don’t go to your hips, then this salad has your name all over it.

Despite usually being the first to run for the hills at the mere mention of the word ‘creamy’, in this case it’s a tahini based dressing that I absolutely love. The aversion to anything creamy is for me a textural thing, or as my mother in law taught my girls to politely say, ‘it’s not to my taste’ – and now I’ve coined the phrase too. Anyhow, there’s a lot to be said about the benefits of tahini, good fats and an excellent source of calcium from all those crushed sesame seeds. Add some red or brown rice to either salad for a little more substance, or take some brown rice crackers along for a little extra crunch. Piled high with an abundance of strawberries and fresh spinach it’s another way to enjoy a lunch bursting with anti-oxidants, protein and the good fats. All boxes ticked xx

Crispy Tofu & Strawberry Salad in a Jar
Recipe By Shelley Kamil

Ingredients
(Serves 1)

1/2 block firm tofu, cut to cubes
PInk Himalayan Sea Salt
1tsp coconut oil
1 handful spinach leaves
1-2 kale leaves torn off the stem
1/3 can chickpeas, rinsed
3 strawberries, sliced
1/4 avocado, sliced
1/4 pomegranate, seeded
1tbs slithered almonds

Dressing
1tbs balsamic vinegar
1tsp olive oil / sesame oil
1tbs lemon juice
Sea salt and Pepper to taste

DIrections
1. Heat 1tsp coconut oil in a small skillet over medium heat. Season tofu well with Pink Sea Salt, add to pan and cook until golden and crispy (approx 5-7 minutes), turning occasionally and to cook evenly. Once golden and crispy remove from heat, set aside and allow to cool.
2. In a small mixing bowl, whisk together dressing ingredients.
3. To layer your salad jar, begin with your dressing, then the pomegranates, then the slithered almonds, strawberries, then the avocado, followed by the tofu, the chickpeas and lastly all the leaves. Very gently, press down to seal the lid, careful not to squash the salad ingredients.
4. Keep the jar upright to prevent the salad from getting soggy prior to serving. Once ready to eat, simply open the lid and gently tip onto a serving plate, voila xx

Crispy Tofu and Strawberry Salad with a Creamy Tahini Dressing
Recipe by Shelley Kamil

Ingredients
(Serves 2)

1 block firm tofu, cut to cubes
PInk Himalayan Sea Salt
1tsp coconut oil
2 generous handfuls spinach leaves
1 can chickpeas, rinsed
5 – 6 strawberries, sliced
1/2 avocado, sliced
1/2 pomegranate, seeded
2tbs sesame seeds, lightly toasted
2tbs sunflower seeds, lightly toasted

Dressing
2tsp seeded mustard
2tsp tahini
2tbs apple cider vinegar
2tsp maple syrup
Juice of 1 lemon

DIrections
1. Heat 1tsp coconut oil in a small skillet over medium heat. Season tofu well with Pink Sea Salt, add to pan and cook until golden and crispy (approx 5-7 minutes), turning occasionally and to cook evenly. Once golden and crispy remove from heat and set aside. Good time to lightly toast the seeds now.
2. Divide the spinach leaves between two serving bowls and add to each bowl, chickpeas, strawberries, avocado and the cooked tofu.
3. In a small mixing bowl, whisk together dressing ingredients.
4. To serve, pour dressing over each bowl, sprinkle with pomegranates, toasted sesame and sunflower seeds xx